Chocolate Chip Cheesecake Brownies

My obsession with cheesecake continues.  I knew that I would love this recipe even before I made it!  Unfortunately, there is no way to skinny this recipe up at all.  You could buy fat free cream cheese to make yourself feel a little better.  But I promise it is worth every bite.  And I may or may not have had one for breakfast.  They are that good!  

Rating: stars  Difficulty of Recipe: 3 stars
How I changed it:  Instead of buying the store bought cookie mix, I made the Best Chocolate Chip cookie recipe.  But if you are looking for easy then go with the store bought kind!
Things I would do differently next time: Nothing
Will I make it again?  Yes
Recipe adapted from Mommy’s Kitchen

Cookie Crust Ingredients:
(Original recipe used a package of chocolate chip mix, I used my recipe for the Best Chocolate Chip Cookies)

1 cup brown sugar


1 cup sugar 

1/2 cup butter
1/2 cup oil 


1 tsp. baking soda 

1 tsp. salt 

1 tsp. baking powder 

1 tsp. vanilla 

3 cups flour 

milk chocolate chips 


1 – (8 oz.) packages of regular Cream Cheese, room temperature (I softened mine in microwave and mixed in the sugar and egg so it poured easily over crust)
1 – egg

1/4 – cup granulated sugar
1/2 – tsp. vanilla extract
Preheat oven to 350 degrees. 
Cream butter, oil and sugars. Add eggs and beat until fluffy.  Mix in the rest of the ingredients.  Put half of the dough mix in  the bottom of an ungreased 13×9 inch baking pan or casserole dish with half of the dough, forming a crust. Use your hands for this as if you were filling a pie plate with a homemade pie crust. Bake for 10 minutes.

While baking, beat the cream cheese, egg (or egg substitute), sugar (or no calorie sugar sweetener), and vanilla in a bowl until well blended. Take the crust out and spread the cream cheese mixture on the top being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is OK 🙂


Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all.Bake for 35 minutes (mine took about 23, just keep checking) or until golden brown and a toothpick inserted comes out clean. Cool in the refrigerator for a few hours before serving. Store in the fridge, due to the cream cheese

Note: You can also use other cookie dough flavors instead of chocolate chip. Peanut butter, M & M, etc…

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram

ChocolateCookies and Treats


Leave a reply
  1. These look fantastic! I love anything with cream cheese and these cookies sound delicious. Thanks for stopping by my blog. I’m following you back from What’s Cooking in the Burbs. Have a great evening! 🙂

  2. Alyssa – I totally love your blog! I pinned this to Pinterest early this week and I’ve been trying to find a good time to make these! They look delicious!! Then, when you linked up to the Weekend Wonders party, I knew I had to feature you. So….I’m featuring this yummy dessert today and pinning it again to the Features board.

  3. How much chocolate chips did you use? And when you say crumble do you mean just that or should I spread it onto the top?

  4. Thanks for visiting my blog and for the follow. I am following you back! I like the format you have here, rating by stars, noting if there is anything you would do differently.

  5. Made these last week. My only change was doubling the cream cheese filling (similar recipe I saw used more). HUGE success. Husband loved. Tailgaters couldn’t get enough. Very rich, cut them small. We thought they tasted best chilled.

  6. So, I made these tonight and I have to say, I was less than impressed. I expected this recipe to be pretty amazing, being as this combines two separately-delicious desserts. Well I followed the recipe STEP-BY-STEP, including your homemade chocolate chip recipe. I originally cooked mine for 25 minutes (at this point, the top crust was PERFECT) but the bars appeared to still be liquid-y so I continued to cook them for an additional 10 minutes, at which point, the crust was now hard and a bit burnt. I took it out, let it cool for about 20-30 minutes then put it directly in the fridge for about three hours. When I cut into it, the middle was very, VERY gooey and when I bit into it, the flavor and taste was ver un-impressive. I’m hoping that after it sits for a few more hours (or overnight) in the fridge, it will be better.

  7. hi! looks just great!
    I want to see if I got it right… there are 2 cups of sugar in total in the recipe? one brown and another white? tnx

    1. The pictures don’t do it justice! Wait until you try one…MMMM! SO Good! Thanks for following along with me! Xo

      Your Recipe Critic,

Leave a Reply

Your email address will not be published. Required fields are marked *